DUFFYS SPORTS GRILL

Name: DUFFYS SPORTS GRILL
Address: 721 VILLAGE BLVD, WEST PALM BEACH, FL, 33409, US
Rating: 83.6

721 VILLAGE BLVD, WEST PALM BEACH, FL 33409

License #6013750

🍽️ American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

83.6 Grade C / 100

Mixed Health Record

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Quick take

DUFFYS SPORTS GRILL in WEST PALM BEACH currently holds an InspectFL Health Score of 83.6 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on February 24, 2026. Across those visits, inspectors documented 21 total violations — 16 critical, 4 major, 1 minor.

How to read this page

Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

July 9, 2025

The latest inspection on February 24, 2026 shows 7 observation rows: 6 critical, 0 major, and 1 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Administrative complaint recommended
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Walk in cooler Deep container with Cooked stuffing with butter at 1:55pm(78F cooling) since 1:27am, see stop sale
[29-11-4] Water leaking from pipe under hand washing sink on dishwasher area
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler Raw burgers over raw fish Operator stored properly
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pantry station. Sour cream 50F cold holding stored on a plastic bottle on top of double metal pan . Per operator stored over 4 hours and not prepared or portioned today. See Stop Sale
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sitting at room temperature with no temperature control next to grill. Butter blend 78F hot holding . Per operator stored for over 4 hours. See stop sale
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sitting at room temperature with no temperature control next to grill. Butter blend 78F hot holding . Per operator stored for over 4 hours. See stop sale Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pantry station. Sour cream 50F cold holding stored on a plastic bottle on top of double metal pan . Per operator stored over 4 hours and not prepared or portioned today. See Stop Sale Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Walk in cooler Deep container with Cooked stuffing with butter at 1:55pm(78F cooling) since 1:27am, see stop sale
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Walk in freezer Raw burgers over cooked corn Operator stored properly

Disposition: Administrative complaint recommended
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At walk-in cooler; opened milk, no date mark. Operator stated does not know when milk was opened. Advised Operator of proper date marking requirements,
[35A-02-7] 3 Live, small flying insects found in kitchen. Advised Operator to eliminate live, small flying insects.
[41-10-4] Toxic substance/chemical improperly stored. Cleaning chemicals stored over and with beverages at bar. Operator removed chemicals.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar Dishwasher (Chlorine 0ppm). Operator primed machine retested at chlorine 100ppm.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk-in cooler; cooked potatoes (48F - Cold Holding). At cook line make top; cut tomatoes (47F - Cold Holding). At breading station make top; raw chicken (47F - Cold Holding); egg wash (49F - Cold Holding); buttermilk (46F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler(s) overnight. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler; cooked ribs (44F - Cooling). Operator stated cooling overnight in full, deep, tightly covered containers, did not reach 41F within 6 hours. See Stop Sale.
[31B-03-4] No soap provided at bar hand wash sink. Operator provided soap.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk-in cooler; cooked chicken (56F - Cooling 2:05/56F 2:45). Operator stated cooling for 2 hours on pans tightly stacked on rack, at this rate will not reach 41F within 6 hours, separated racks to facilitate faster cooling. At cook line make top; cut lettuce (47F - Ambient Cooling 2:15/47F 2:45). Operator stated lettuce cut less than 3 hours prior, overfilled in pan, at this rate will not reach 41F within 4 hours, removed overfilled portion.
[31B-02-4] No paper towels or mechanical hand drying device provided at bar hand wash sink. Operator provided paper towels.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk-in cooler; raw comminuted beef stored over raw whole muscle steak. Operator moved raw comminuted beef below raw steak.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered kitchen, put on gloves and began preparing coleslaw for customers without washing hands. Operator discussed with employee who then washed hands, changed gloves.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At drawers under grill; raw fish stored over hot dogs. Operator moved hot dogs above raw fish.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk-in cooler; cooked potatoes (48F - Cold Holding). At cook line make top; cut tomatoes (47F - Cold Holding). At breading station make top; raw chicken (47F - Cold Holding); egg wash (49F - Cold Holding); buttermilk (46F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler(s) overnight. See Stop Sale.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler; cooked ribs (44F - Cooling). Operator stated cooling overnight in full, deep, tightly covered containers, did not reach 41F within 6 hours. See Stop Sale.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled cell phone, customer payment, establishment exit/entry door and then handled clean utensils to scoop ice and prepare drinks for customers without washing hands. Advised Operator of proper hand washing.

Community reaction

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Community pulse